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Shakshuka for a chill evening_PepperonPizza.com
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Shakshuka Eggs with Tomato,Peppers & Herbs

Shakshuka, a Tunisian dish of Poached eggs cooked in a base of sweet bell peppers, tomato, saffron, parsley, thyme and onion. The herbs are an integral part of the dish and not just a garnish. Serve with a green salad in a lemon dressing.
Cook Time50 mins
Total Time50 mins
Course: Main Dish
Cuisine: Mediterranean, middle east, North African
Servings: 2 serving
Author: Sujata Shukla


  • 3 Tomatoes (red)
  • ½ tsp Cumin seeds
  • ½ cup olive oil
  • 1 onion (large) sliced
  • 1 red bell pepper sliced
  • 1 bell pepper Yellow sliced
  • 2 tsps Muscovado sugar
  • 1 Bay leaf
  • 3 sprigs thyme Fresh  (leaves plucked and chopped) -
  • 2 tbsps parsley (chopped)
  • 3 tbsps cilantro leaves (chopped)
  • 3 saffron threads
  • ¼ tsp paprika -
  • 4 Eggs
  • 1 cup water
  • 1 tsp black pepper (freshly ground)
  • to taste salt


  • Select large red juicy tomatoes, dice them and set aside till required. Dry roast the cumin seeds in a large pan for 2 minutes, keeping the stove on high and stirring continuously so that the cumin does not char.
  • Add oil and then the onions. Sauté for about 5 minutes, stirring frequently.
    Saute onions_pepperonpizza.com
  • Add the sugar, stir, then add the chopped peppers, parsley, bay leaf and thyme. Add the chopped cilantro after reserving 1 tablespoon for the garnish.
    Add peppers parsley_pepperonpizza.com
  • Cook on a high heat for 7-10 minutes, again stirring frequently. Add the chopped tomatoes, saffron, paprika, a little salt and pepper. Stir well.
  • Cook on low heat for about 15 minutes, frequently adding spoonfuls of water and stirring, so that the sauce gets the consistency of a pasta sauce, without getting dry and stringy. I have listed one cup of water, in the ingredients, but use only as much as is needed to get the required saucy consistency.
    Cook the tomatoes_pepperonpizza.com
  • Ottonlenghi advises that at this stage, the sauce be tasted for seasoning and adjusted so that it is potent and flavoursome. Remove the bay leaf and discard.
  • Divide the sauce into 2 deep pans, each for an individual portion. Warm the pans with the sauce, on the stove. Make two gaps in each pan and gently break an egg into each gap.
  • Sprinkle lightly with salt, cover the pans with a lid apiece. Cook on low heat, gently, for 10-12 minutes or until the eggs are just set.
  • Garnish with cilantro and serve hot with bread and a simple salad of greens, with a dressing of lemon juice, olive oil, salt and pepper and one garlic clove.
    Serve salad with the shakshuka_pepperonpizza.com